Sweet and Tangy Lemon Pickle

Cut the lemons into small pieces and place them in a deep bowl.

Add salt and turmeric, and mix to combine.

Dry roast fennel seeds and fenugreek seeds in a pan on medium-high heat for 3-4 minutes. Cool and coarsely grind them and keep them aside.

Boil water in a deep pot and place a stand in it.

Place the bowl with the lemon pieces and salt on the stand, and cover the pot. Steam the lemons for 15-20 minutes.

Remove the bowl from the pot and let the lemons cool down and become slightly warm.

Add sugar, kashmiri red chilli powder, ground fennel and fenugreek seeds, and black salt to the bowl. Mix everything to combine.

Heat the oil in a pan and add it to the bowl with the lemon mixture. Mix everything again.

Transfer the lemon pickle to a sterilized jar and let it sit for a few days before using it.